Chicken Rollatine

• 4 chicken cutlets
• 4 ounces muenster cheese (sliced thin)
• 1/2 cup flour (wondra preferred)
• 1 cup low sodium/fat free chicken broth
• 1 package baby bella mushrooms
• 1 clove garlic (sliced)
• 2 tablespoons olive oil
• salt & pepper to taste

1. Make sure chicken cutlets are thin (pound out if necessary). Salt and pepper chicken cutlets and dredge in flour. Heat olive oil in a non-stick skillet and brown chicken cutlets, but do not cook through all the way. Remove chicken cutlets from the pan and set aside to cool slightly (cool enouch so that you can roll them with the cheese).
2. Add chicken broth to the non-stick skillet and heat to a simmer. Add mushrooms and sliced garlic and cook until liquid is reduced by half.
3. When the chicken is cool enough to handle, take a slice of muenster cheese, place at the end of each piece of chicken and roll. Secure each rolled piece of chicken with a toothpick or two.
4. Once all the chicken has been rolled, place them in the skillet with the mushrooms and cook covered 5-8 minutes, or until the chicken is cooked through and cheese is melted.

chicken cutlets, muenster cheese, flour, chicken broth, baby bella mushrooms, clove garlic, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/chicken-rollatine-50036694 (may not work)